drank Sakura Midori by UNYtea
1708 tasting notes

Interesting tea from one of my favorite companies. Whiteantlers sent me this sample a little bit ago, and funny enough, it was one I was meaning to try. I have the tendency to have too much black tea that I don’t drink enough of, so I didn’t purchase it initially because of that.

Trying it out, it’s very floral, malty and grassy for a black tea after flash style brewing. Even with less leaves, I usually don’t exceed 10 seconds when I steep it because this one can get bitter. Steep one and 5 are the mostly grassy for me a lot like a benifuki or a malty hojicha tea, but steeps 2-4 are the sweeter ones. The cherry blossom note is pretty prominent between steep two and three. The floral and almost oaky wood notes combine differently with vegetal ones like yams and squash, ending in a tannic and brown sugary sweet finish.

Like described, it packs a punch. I know it doesn’t have much caffeine, yet this tea can give me the sweats. The most I go with this one is to steep six, but I am having a hard time making it past steep 3 today. I personally would rate this one higher in terms of quality and taste, but it’s not a tea that I’d drink often.

Flavors: Cherry Blossom, Dark Bittersweet, Dry Grass, Malt, Oak, Sweet Potatoes, Tangy, Tannic, Vegetal, Yams

190 °F / 87 °C 0 min, 15 sec

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First Off, Current Targets:

Whispering Pines Alice
Good Luxurious Work Teas
Wang Family’s Jasmine Shanlinxi
Spring, Winter Taiwan High Mountain Oolongs

Dislikes: Heavy Tannin, Astringency, Bitterness, or Fake Flavor, Overly herby herbal or aged teas

Picky with: Higher Oxidation Oolongs, Red Oolongs (Some I love, others give me headaches or are almost too sweet), Mint Teas

Currently, my stash is overflowing. Among my favorites are What-Cha’s Lishan Black, Amber Gaba Oolong, Lishan Oolong, Qilan Oolong, White Rhino, Kenya Silver Needle, Tong Mu Lapsang Black (Unsmoked); Whispering Pines Alice, Taiwanese Assam, Wang’s Shanlinxi, Cuifeng, Dayuling, Jasmine Shan Lin Xi; Beautiful Taiwan Tea Co.“Old Style” Dong Ding, Mandala Milk Oolong; Paru’s Milk Oolong


I am an MSU graduate, and current alternative ed. high school social studies and history teacher. I formerly minored in anthropology, and I love Egyptian and classical history. I love to read, write, draw, paint, sculpt, fence(with a sword), practice calisthenics on rings, lift weights, workout, relax, and drink a cuppa tea…or twenty.

I’ve been drinking green and black teas ever since I was little living in Hawaii. Eastern Asian influence was prominent with my friends and where I grew up, so I’ve been exposed to some tea culture at a young age. I’ve come a long way since I began on steepster and now drink most teas gong fu, especially oolong. Any tea that is naturally creamy, fruity, or sweet without a lot of added flavoring ranks as a must have for me. I also love black teas and dark oolongs with the elusive “cocoa” note. My favorites are lighter Earl Greys, some white teas like What-Cha’s Kenyan offerings, most Hong-Cha’s, darker Darjeelings, almost anything from Nepal, Green Shan Lin Xi’s, and Greener Dong Dings. I’m in the process of trying Alishan’s. I also tend to really enjoy Yunnan Black or Red teas and white teas. I’m pickier with other teas like chamomile, green teas, and Masalas among several.

I used to give ratings, but now I only rate teas that have a strong impression on me. If I really like it, I’ll write it down.

I’ll enjoy a tea almost no matter what, even if the purpose is more medicinal, for it is my truest vice and addiction.


Michigan, USA

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